Manufacture of food and other useful products from lower vegetables



Patented Feb. 19,1929. I

UNITED STATES PATENT OFFICE.

LBERT KAHN, OF PABIfS, FRANCE, 'ASSIGNOB TO SOC IETE FRANCAISB DESPBODUI'L'S ALIMENTAIRES AZOTES, F PARIS, FRANCE A CORPORATION OF FRANCE.

MANUFACTURE OF FOOD AND OTHER USEFUL PRODUCTS FROM LOWER VEGETABLES.

No Drawing.

This invention has for its object an improved process for manufacturingby way of an autolysis,'food and other useful products from lowervegetables such as distillery (alco- 1101) yeast, rhizopus oramylomyces.

According to my invention I take distillery yeast, rhizopus oramylomyces and I separate ractically from it the alcohol it contains andsubmit said yeast to an autolysis adding 1 thereto 5% to 20% of. itsweight of sodium chloride. Theautolysis is carried on during from one tofive days at a temperature be tween 40 C. and a temperature under theminimum at which the ferments are destroyed.

The percentage of this salt varies according to the kind and to thestate of freshness of the yeasts used. The fresher the yeast the lessthe amount of the salt required. .The

. autolysis of this kind of yeast takes place with the maximum ofquickness when the mass is brought to a favorable temperature-whichlmaybe for instance according tothe species from 40 to 55 C. during a 2 fewhours and then adding suddenly for example from 5 to 10% of sodiumchloride. The autolysis is carried on for a duration varyingfrom two tofivedays according to the species of the yeasts which are to be treated,the temperature being maintained between C. and the maximum temperahimunder which the ferments are destroyed and the mass being preferablystirred fre-' quently in presence of air or under shelter. ofair.

The aminated acids formed during the autolysis are separated from thecellulosic residues in the ordinary way (sieving, centri'fuging,filtering, etc.) They may be con- 0 centrated in vacuo to a sirupy orpasty state and even be dried and then powdered.

The products obtained b the above i1n proved process have been ound tobe spe cially palatable food products.

. Application'fllecl December 16, 1925. Serial No. 75,873.

ride is added to distillery yeast containing no alcohol the mass beingautolyzed during from one to five days at a temperature be;

tween 40 (land a temperature under the minimum temperature at which theferments are destroyed.

'2. An improved process for treating distillery yeast in which the yeastis brought to a temperature between 40 to 55 C. during a few hours whenan amount of 5 to 20% in .weight of common salt is added thereto and theautolysiscarried on during from 1 to 5 days at a temperature comprisedbetween 40 C. and a temperature under the minimum temperature at whichthe ferments are destroyed.

3. An improved process for treating distillery yeast in which the yeastis brou ht to a temperaturebetween 40 to 55 C. d uring afew hours whenan amount of 5 to 20% in weight of common salt is added thereto and theautoylsis carried on durin 1 to 5 days at a temperature between 40 and atemperature under the minimum tern erature at whichthe ferments aredestroye and then separating the autolysate from the celhilosicresidues. 7

In testimony whereof I have afiixed my signature.

ALBERT KAHN.

